{"id":17419,"date":"2016-05-16T00:00:00","date_gmt":"2016-05-15T22:00:00","guid":{"rendered":"https:\/\/fr.gorgonzola.com\/nouvelles\/fromage-gorgonzola-regime-sportif\/"},"modified":"2023-07-18T14:20:53","modified_gmt":"2023-07-18T12:20:53","slug":"fromage-gorgonzola-regime-sportif","status":"publish","type":"column","link":"https:\/\/gorgonzola.egloo.it\/fr\/colonnes\/fromage-gorgonzola-regime-sportif\/","title":{"rendered":"Fromage Gorgonzola et r\u00e9gime sportif"},"content":{"rendered":"<p style=\"text-align: justify\">During the cheese making and ripening process, the typical microorganisms of Gorgonzola cheese carry out a significant degradation of the milk proteins. The cheese ripening brings about a strong demolition of the milk proteins and the formation of a wide array of small peptides and free amino acids, which can be easily assimilated and used.<\/p>\n<p style=\"text-align: justify\">These compounds, together with the high-nutrition ones present in milk, make Gorgonzola cheese a definitely appropriate food for an athlete&rsquo;s diet.<\/p>\n","protected":false},"featured_media":11016,"template":"","class_list":["post-17419","column","type-column","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fromage Gorgonzola et r\u00e9gime sportif - Gorgonzola DOP<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gorgonzola.egloo.it\/fr\/colonnes\/fromage-gorgonzola-regime-sportif\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fromage Gorgonzola et r\u00e9gime sportif - Gorgonzola DOP\" \/>\n<meta property=\"og:description\" content=\"During the cheese making and ripening process, the typical microorganisms of Gorgonzola cheese carry out a significant degradation of the milk proteins. The cheese ripening brings about a strong demolition of the milk proteins and the formation of a wide array of small peptides and free amino acids, which can be easily assimilated and used. 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